Cheese Tortellini Pasta 762002 - 1/190 ct.
Chicken Spinach Tomato Cannelloni Pasta 762030 - 36/3 oz.
Lobster Shrimp Scallop Ravioli 762028 - 2/3 lb.
Butternut Squash w/Sage Pasta Ravioli 762000 - 1/195 ct.
Golden Jewel Pasta Blend 381625 - 6/2 lb.
Sous Vide Tri Color Quinoa 775692 - 3/4 lb.
Sous Vide Wild Ruby Rice 775689 - 6/4 lb.
Brussels Sprouts 126409 - 1/25 lb.
Chopped Romaine 143439 - 1/2 lb.
Coleslaw Mix 143450 - 4/5 lb.
Four Way Romaine Mix (75% Iceberg 15% Romaine Lettuce 5% Red Cabbage & 5% Carrot) 143405 - 1/5 lb.
N/D 3/4’’ Chunked Vegetable Root Mix 140059 - 1/5 lb.
Deli Fresh Coleslaw 148522 - 2/5 lb.
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16 cups InHarvest Grain Perfect™ Ruby Wild Blend (775689) 3 lbs. Brakebush FC Chicken Breast Fajita Strips (682799) 5-1/3 cups, thawed Sunsource Yellow Corn Kernels (757859) 5-1/3 cups, 1/4” slices ProAct Red Bell Pepper (129724) 5-1/3 cups, drained Bush’s Best Black Beans, Low Sodium (182020) 2 cups Brianna’s Chipotle Ranch Dressing (2474112 NM) 1 cup, chopped Cilantro (127771)
PREP | Heat the Ruby Wild Blend with a splash of water or stock in a sauté or hotel pan in the oven. Hold hot until ready to use. Heat the chicken and hold hot until ready to use. Combine the corn, bell pepper, and black beans. To assemble, place 1 c. of Ruby Wild Blend in a serving bowl. Top with 1 c. of vegetable mixture and 3 oz. chicken. Top chicken with 2 T. chipotle ranch dressing and sprinkle with 1 T. cilantro.
Amoy Yakisoba Noodle 762623 - 4/5 lb.
Thin, steam-cooked noodles made from wheat flour. Excellent for stir-fries, noodle soups or noodle salads. Most popular Japanese “Fried Noodle.”
